Picnic Coleslaw Food
PICNIC COLESLAW
I usually prepare this distinctive, colorful coleslaw for picnics, block parties and potlucks. No matter where I take this tasty dish, people are always asking for the recipe. The bacon adds rich flavor to the fresh crisp carrots and cabbage. Plus, it travels well. -Karen Page, St. Louis, Missouri
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine cabbage, carrots, bacon and onions. In a jar with tight-fitting lid, mix vinegar, oil, sugar and salt; shake well. Just before serving, pour dressing over cabbage mixture and toss.
Nutrition Facts :
BARMOUCHE'S PICNIC COLESLAW
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a large bowl, thoroughly combine all ingredients. Season, to taste, with salt and pepper. Refrigerate until ready to serve.
PICNIC COLESLAW
Provided by William Norwich
Categories easy, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Place the oil in a medium saucepan, and heat over medium-high heat. When hot, add the flour, and mix well. Add the salt, mustard, cayenne, sugar and vinegar, and stir until thickened. Combine the cream and egg yolks. Add some of the oil mixture to the cream, and then pour back into the oil mixture. Stir until it thickens.
- Place the shredded cabbage in a large bowl. Pour the warm dressing over the cabbage, and combine. Cool and chill for several hours before serving.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 24 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 145 milligrams, Sugar 11 grams
TEXAS PICNIC COLESLAW
You just can't beat a big helpin' of slaw with BBQ at a picnic. This recipe is my version of my granny's classic.
Provided by Blayke Humphrey
Categories Vegetable
Time 6m
Yield 1 big bowl, 20 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except the cabbage mix and refrigerate overnight.
- Mix in cabbage mix 2 hours prior to serving, and refrigerate.
PICNIC MARINATED SUMMER SLAW
Oh, such a summertime taste. This easy-to-prepare slaw was given to me by a neighbor who said a little lady from her church gave it to her! A refreshing and delightful change for slaws. Tastes delicious after allowing to marinate for several hours. Enjoy!
Provided by rosebud434
Categories Salad Coleslaw Recipes No Mayo
Time 2h25m
Yield 8
Number Of Ingredients 9
Steps:
- Combine cabbage, cucumber, green bell pepper, tomato, and green onions in a large bowl.
- Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Pour marinade over vegetables and stir to coat. Marinate slaw in the refrigerator for at least 2 hours.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 17 g, Fat 13.8 g, Fiber 1.5 g, Protein 1 g, SaturatedFat 2.2 g, Sodium 7.2 mg, Sugar 14.2 g
PICNIC COLESLAW
This is a favorite of mine to take to family get togethers, and picnics. The bacon adds a nice flavor and compliments the other crisp ingredients. It is easy to assemble, and it travels well.
Provided by october sky
Categories Low Cholesterol
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine cabbage, carrots, bacon pieces, and onions, mix together.
- In a jar with a tight fitting lid, combine vinegar, oil, sugar, and salt.
- Shake Well.
- Just before serving, pour dressing over cabbage mixture and toss.
- Sometimes when I'm in a hurry, I buy the pre package coleslaw mix, and measure out 8 cups.
Nutrition Facts : Calories 124.2, Fat 8.4, SaturatedFat 1.5, Cholesterol 5.9, Sodium 337.6, Carbohydrate 10, Fiber 1.5, Sugar 7.8, Protein 2.8
PICNIC SLAW
Everyone loves this festive, colorful coleslaw. It not only looks good, it tastes great, too. Crisp vegetables covered with a light creamy dressing make a refreshing side dish you'll be proud to serve. -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. Combine dressing ingredients in a blender; process until smooth. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir before serving.
Nutrition Facts : Calories 96 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 131mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein.
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4.5/5 (22)Calories 137 per servingCategory Side Dish
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4.5/5 (22)Calories 137 per servingCategory Side Dish
- In a large glass measuring cup or blender container, combine the oil, vinegar, celery seed, dry mustard, salt, honey, and onion. Blend with a countertop or immersion blender until emulsified and smooth, 1-2 minutes.
- In a large bowl, combine the cabbage and carrot. Add dressing to taste. It is best to start with a smaller amount of dressing, about ⅓, and stir well. Taste and add more if needed. Top with sunflower seeds and serve.
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Quick Tips. Cooking Tip: To prepare ahead of time, put the packaged coleslaw, carrot strips, chopped bell pepper, chopped onion, and sliced radishes in a large bowl. Cover with plastic wrap and refrigerate for up to 24 hours. About 15 minutes before serving, gently toss together the coleslaw mixture, vinegar, sugar, salt, and pepper.
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Servings 10Calories 34 per serving
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Servings 10Calories 34 per serving
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